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Spicy Salt Cod Cakes with Chorizo and Stewed Fava Beans (Emeril Lagasse) Recipe

Spicy Salt Cod Cakes with Chorizo and Stewed Fava Beans (Emeril Lagasse) Recipe

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Spicy Salt Cod Cakes with Chorizo and Stewed Fava Beans (Emeril Lagasse)

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Ingredients

Count

Nutrition

1020

Calories

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Ingredients:

Serving

6 oz salt cod
2 quarts milk
6 tbsp olive oil
1 1/2 cups chopped onions
1/4 cup chopped bell peppers
1/4 cup chopped celery
1 1/4 cups peeled, seeded, and chopped tomatoes
1/4 cup finely chopped cilantro
1/2 cup finely chopped parsley
2 tbsp minced garlic
pinch crushed red pepper
salt and black pepper
2 eggs, beaten
1/4 cup bread crumbs
1/2 cup flour
essence , recipe follows
1/2 lb chorizo sausage, finely chopped
1 cup fresh fava beans, blanched and peeled
1/2 cup white wine
1 cup chicken stock
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Two days before serving, soak the cod in 1 quart of milk in a covered bowl, refrigerated, for 24 hours. The next day, discard the milk and rinse the cod well under cold water. Replace the cod in the a fresh quart of milk and refrigerate for another 24 hours.
Remove the fish and rinse under cold water. Julienne the fish and set aside. In a saute pan, heat 3 tablespoons of olive oil. When the oil is hot, add 1/4 cup of onions, bell peppers, and celery. Season with salt and pepper. Saute for 1 minute. Add 1/4 cup tomatoes, cilantro, 1/4 cup parsley, and 1 tablespoon garlic. Saute for 1 minute. Season with crushed red pepper, salt and pepper. Add the cod and saute for 4 minutes. Remove from the heat and turn into a mixing bowl. Stir in the eggs and bread crumbs. Form the filling into 4 cakes, 1/2 cup per cake. Season the flour with Essence. Dredge the cakes in the seasoned flour and set aside. In a saute pan, render the chorizo for 3 minutes. Add the fava beans, remaining onions, tomatoes, garlic, cilantro and parsley. Season with salt and pepper. Saute for 2 minutes. Add the white wine and chicken stock. Simmer for 2 minutes. In a saute pan, heat the remaining olive oil. When the oil is hot, pan-fry the cakes for 2 minutes on each side. Remove the cakes from the pan and drain on a paper-lined plate. Season with Essence.
To assemble, Spoon the stewed fava beans in the center of a plate. Lay the salt cod cake on top of the fava beans. Garnish with parsley.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1020.41 Kcal (4272 kJ)
Calories from fat	431.68 Kcal
		% Daily Value*
Total Fat	47.96g	74%
Cholesterol	97.98mg	33%
Sodium	4673.33mg	195%
Potassium	1698.16mg	36%
Total Carbs	111.62g	37%
Sugars	36.56g	146%
Dietary Fiber	14.64g	59%
Protein	35.34g	71%
Vitamin C	77.7mg	130%
Vitamin A	0.4mg	14%
Iron	10.8mg	60%
Calcium	803.1mg	80%

Amount Per 100 g
Calories	105.87 Kcal (443 kJ)
Calories from fat	44.79 Kcal
		% Daily Value*
Total Fat	4.98g	74%
Cholesterol	10.17mg	33%
Sodium	484.87mg	195%
Potassium	176.19mg	36%
Total Carbs	11.58g	37%
Sugars	3.79g	146%
Dietary Fiber	1.52g	59%
Protein	3.67g	71%
Vitamin C	8.1mg	130%
Iron	1.1mg	60%
Calcium	83.3mg	80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.